This caramel apple mimosa is the best fall-themed mimosa you’ve ever had. Caramel syrup, apple juice and champagne, served in a glass with a cinnamon brown sugar rim. Make a couple at a time or a large batch for your next holiday brunch.
Flavored mimosas or bellinis, like this pineapple mimosa or this strawberry bellini, are such easy cocktails to make. Just add the flavoring plus champagne and you are done.
But even though they are easy to make, they still impress guests and taste deliciously good.
Why you will love these caramel apple mimosas:
- They’re holiday flavored. Caramel, apple, cinnamon and brown sugar all elicit a cozy fall and winter vibe. These are the perfect Thanksgiving or Christmas brunch cocktails.
- They’re perfect for a large crowd. You can absolutely make just a couple mimosas at a time, but typically they are best for a group of people — once you open a bottle of champagne, you have to finish it!
- They’re not too sweet. Some drinks with caramel syrup have a tendency to be sickeningly sweet — but not this one. It has the perfect balance of flavors. Plus, it’s easy to adjust the level of sweetness to match your taste.
- Caramel Syrup: I use Torani Classic Caramel Syrup (not sponsored—- I just include ingredients I use in case it’s helpful). However, you can use any store bought caramel drink syrup. Each brand of syrup will vary slightly in sweetness level, so you may need to adjust the ingredients accordingly.
- Champagne: Classic mimosas are made with champagne, but champagne is expensive. You can easily use Prosecco, Cava, or sparkling wine instead.
How to make a caramel apple mimosa:
Dip the rim of the champagne flute into the caramel syrup, then dip it into the brown sugar and cinnamon mixture.
In a large pitcher, mix the caramel syrup and apple juice together.
When ready to serve, fill half the champagne flute with the caramel apple juice and top off with champagne.
To make this mimosa without alcohol, use non-alcoholic sparkling wine instead of champagne.
Mimosas should be made right before being served. The longer they sit, the flatter they will get as the bubbles disappear.
- Chill the apple juice and champagne. Since mimosas aren’t served with ice, it is important to make sure the apple juice and champagne are chilled before mixing this drink.
- Each 750ml bottle of champagne makes 6-7 mimosas. Once opened, champagne doesn’t last long. Plan in advance how many bottles you will need for your guests.
More recipes like this:Print
Caramel Apple Mimosa
- Total Time: 5 minutes
- Yield: 6 mimosas 1x
- Diet: Vegan
This caramel apple mimosa is the best fall-themed mimosa you’ve ever had. Make a couple at a time or a large batch for your next holiday brunch.
- ½ tsp brown sugar
- ½ tsp cinnamon
- 1 ½ cups apple juice
- 4 ½ tablespoons caramel syrup
- 1 (750ml) bottle of Champagne
- Mix the brown sugar and cinnamon together, making sure there are no clumps of sugar.
- Dip the rim of each champagne flute into a small amount of caramel syrup (not included in the quantity listed in the ingredients). Then press it into the brown sugar and cinnamon mixture. Rest the glass upside down as it dries.
- In a separate glass, mix the apple juice and caramel syrup together.
- When ready to serve, fill each champagne flute ⅓ of the way full with the apple caramel mixture and top off with champagne. Serve immediately. Enjoy responsibly!
- For best results, chill the apple juice and champagne in the fridge before making these mimosas.
- Adjust the sweetness: If you want to make these drinks sweeter, and an extra tablespoon of syrup. For a less sweet drink, remove 1-2 tablespoons of syrup and add ¼ apple juice mixture and ¾ champagne.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Cocktails
- Method: Mixed
- Cuisine: American
- Serving Size: 1 mimosa
- Calories: 171
- Sugar: 15.4g
- Sodium: 9mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18.8g
- Fiber: 0.2g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: brunch mimosas, brunch drinks, holiday cocktails, holiday mimosas
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